Mississippi Stuffed Ham

Oxmoor House
24 servings


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1 (12- to 13-pound) country ham
1 cup vinegar
1 cup sugar
1 onion, peeled and sliced
3 whole cloves
1/4 cup whole peppercorns
1 teaspoon red pepper flakes
1/4 cup firmly packed brown sugar
1/2 cup vinegar


Scrub ham thoroughly with a stiff brush ; rinse well. Place ham in a very large container; cover with water. Soak overnight. Drain ham.

Cover ham with cold water; add 1 cup vinegar, sugar, onion, cloves, peppercorns, and red pepper flakes. Cover and bring to a boil. Reduce heat, and cook 4 hours.

Allow ham to cool slightly in cooking liquid. Remove from cooking liquid; drain . Discard cooking liquid. Remove bone and skin from ham; fill cavity with stuffing, and close with skewers.

Place ha m, skewered side down, in a shallow roasting pan; sprinkle brown sugar over ham. Pour 1/2 cup vinegar in bottom of pan. Bake at 325° for 1 hour or until browned . Cool completely.

Transfer ham to a serving platter. Cut into thin slices to serve.

Created date

February 2010